- In a large bowl, beat together the eggs, milk and cheese. Stir in the 3/4 teaspoon salt and the 1/2 teaspoon pepper. Set aside.
- In a 10-inch fry pan over medium-high heat, melt the butter with the olive oil. Add the onion and bell pepper and sauté until the onion is translucent, about 2 minutes. Reduce the heat to medium and cook until the pepper is soft, about 10 minutes.
- Pour the egg mixture over the vegetables. Reduce the heat to low and cook until the eggs are firm around the edges, 3 to 4 minutes. Lift the edges of the eggs with a spatula and tilt the pan to let the uncooked eggs run under the cooked eggs. Cook until the eggs are almost set on top, about 5 minutes more.
- Invert a plate on top of the pan, hold the plate and pan firmly together with pot holders and invert. Slip the frittata, cooked-side up, back into the pan. Cook for 1 to 2 minutes more. Invert a serving plate over the pan and invert as before. Sprinkle with the thyme. Serve hot or at room temperature. Cut into wedges, drizzle with the extra-virgin olive oil, season with salt and pepper and serve.
- This recipe yields 4 servings.
- Comments: The large group of yellow and orange vegetables includes oranges, yellow apples, golden beets and persimmons, as well as orange bell peppers, which are featured in this frittata. The members of this color group are high in nutrients, including essential vitamins, minerals and antioxidants, as well as flavor.
Notes:
Recipe adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006) |
